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Cabbage Beef Mustard Gratin
Andre Lewis

Cabbage Beef Mustard Gratin

A whole cabbage softens around ground beef in a mustard cream sauce with a crisp rye-crumb top. The pan has the savory shape of a deli sandwich without bread layers or sauerkraut. Cook the cabbage until the skillet is dry before adding sauce so the gratin does not weep.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 1 small green cabbage thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup rye bread crumbs
  • 1 tablespoon melted butter

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Add cabbage and cook 10 to 12 minutes until tender and dry. Transfer to the dish.
  3. Melt butter in the skillet, add flour for 1 minute, then whisk in milk, mustard, Worcestershire, salt and pepper and simmer until thick. Stir in Swiss and pour over the beef mixture.
  4. Combine rye crumbs with melted butter and sprinkle over the top.
  5. Bake for 30 to 35 minutes until bubbling and browned. Rest 10 minutes.